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Module 4: Be Safe and Legal
Module 3: Food Allergens and The Law
Module 2: Food Intolerance
Module 1: Food Allergies and Allergens
Module 4: Applying HACCP-Based Systems
Module 3: Principles of HACCP
Module 2: Developing HACCP-Based Systems
Module 1: Introduction to Food Safety Management
Module 4: Incident Reporting and Emergency Procedures
Module 3: Common Workplace Hazards and Controls
Module 2: Risk Assessment
Module 1: Introduction to Occupational Health and Safety
Module 4: Workplace Procedures
Module 3: Workplace Conditions
Module 2: Workplace Hazards
Module 1: Introduction to Occupational Health and Safety
Module 5: Food Safety Training
Module 4: Food Safety Management Systems